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Barbecue-Glazed Turkey

with Roasted Sweet Potatoes & Mustard Pan Sauce

Hands-Off Cooking
Easy Cleanup
  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Here, we’re glazing turkey with tangy-sweet barbecue sauce before finishing it in the oven with collard greens—sealed in a foil packet for easy steaming.

fresh
ingredients
Barbecue-Glazed Turkey with Roasted Sweet Potatoes & Mustard Pan Sauce
Title
  • 1 Turkey Breast Roast
  • 2 cloves Garlic
  • 2 Sweet Potatoes
  • 1 bunch Collard Greens
  • ¼ cup Barbecue Sauce
  • 4 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Apple Cider Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the sweet potatoes lengthwise into 1-inch wedges.

Sear the turkey:
2 Sear the turkey:

Line a sheet pan with aluminum foil. Remove and discard the netting from the turkey; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook, without turning, 4 to 6 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to 1 side of the sheet pan, skin side up.

Roast the turkey & collard greens:
3 Roast the turkey & collard greens:

While the turkey sears, place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced shallot, and chopped garlic. Drizzle with olive oil and season with salt and pepper. Stir to combine. Transfer to 1 side of the foil; top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of seared turkey. Roast 14 to 16 minutes. Leaving the oven on, remove from the oven; evenly top the turkey with the barbecue sauce. Return to the oven and roast 16 to 18 minutes, or until the turkey is cooked through. (An instant-read thermometer should register 165ºF.) Transfer the roasted turkey to a cutting board and let rest for at least 5 minutes. Carefully transfer the foil packet to a work surface.

Roast the sweet potatoes:
4 Roast the sweet potatoes:

While the turkey and collard greens roast, line a separate sheet pan with aluminum foil. Place the sweet potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 30 to 32 minutes, or until tender when pierced with a fork. Remove from the oven.

Make the pan sauce:
5 Make the pan sauce:

While the turkey rests, heat the pan of reserved fond on medium-high until hot. Add the broth and cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined. Add the butter and mustard. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the butter has melted. Turn off the heat and season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Carefully open the foil packet of collard greens. Top with the vinegar; stir to combine. Season with salt and pepper to taste. Thinly slice the rested turkey crosswise. Serve the sliced turkey with the finished collard greens and roasted sweet potato wedges. Top the turkey with the pan sauce. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the sweet potatoes lengthwise into 1-inch wedges.

2 Sear the turkey:

Line a sheet pan with aluminum foil. Remove and discard the netting from the turkey; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook, without turning, 4 to 6 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to 1 side of the sheet pan, skin side up.

Sear the turkey:
Roast the turkey & collard greens:
3 Roast the turkey & collard greens:

While the turkey sears, place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced shallot, and chopped garlic. Drizzle with olive oil and season with salt and pepper. Stir to combine. Transfer to 1 side of the foil; top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of seared turkey. Roast 14 to 16 minutes. Leaving the oven on, remove from the oven; evenly top the turkey with the barbecue sauce. Return to the oven and roast 16 to 18 minutes, or until the turkey is cooked through. (An instant-read thermometer should register 165ºF.) Transfer the roasted turkey to a cutting board and let rest for at least 5 minutes. Carefully transfer the foil packet to a work surface.

4 Roast the sweet potatoes:

While the turkey and collard greens roast, line a separate sheet pan with aluminum foil. Place the sweet potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 30 to 32 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Make the pan sauce:
5 Make the pan sauce:

While the turkey rests, heat the pan of reserved fond on medium-high until hot. Add the broth and cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined. Add the butter and mustard. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the butter has melted. Turn off the heat and season with salt and pepper to taste.

6 Finish & serve your dish:

Carefully open the foil packet of collard greens. Top with the vinegar; stir to combine. Season with salt and pepper to taste. Thinly slice the rested turkey crosswise. Serve the sliced turkey with the finished collard greens and roasted sweet potato wedges. Top the turkey with the pan sauce. Enjoy!

Finish & serve your dish: